Wild rabbit is cheaper in my local butcher than good quality chicken, so I eat it regularly. I cook bacon, onions and herbs in lots of butter, then add the rabbit and stock and stew it slowly for several hours.

OMG, I love rabbit meat. But it's so hard to get and I only once saw it in the Asian grocery I frequent. (Sigh) Sometimes I dream about trapping huge fat hares at the golf course next to my backyard. My friend is telling me that if they are actually in my yard, I can trap and eat them legally. Rabbit trap is like 70$ though and I am uncertain I can butcher one...

I was very surprised to learn that you guys don't eat rabbits - watched Great British Food Revival on BBC yesterday and thought - lucky buggers, they get a rabbit for a pound at the butchers, whereas here in Belgium I pay 15 EUR for it And the UK ones are wild too - they are basically pests and because people won't eat them, thousands of kilos of perfectly good meat end up in landfills Ship it here! Once you cross the Channel, it's a real staple - almost like chicken. Never ate it much back home in Latvia but since moving to Belgium I cook it at least once a fortnight.

Back to the original question - yes, the meat is really lean but so are lots of other great meats, especially game. Actually all my favourite meats - kangaroo, ostrich, venison etc. are lean - that way I have more opportunities to indulge in my favourite fats - bacon, butter, olive oil, avocados and nuts Win-win I say!

I guess one way to figure out if it's worth it is to compare what you pay per pound for the meat and what you pay per pound for the added fat (butter, oil, etc.). One of the reasons I balk at buying certain cuts of meat is that I'm paying for the weight of the fat and bone. But that's just me; I don't want to pay $15/lb for something where a third of its weight is bone and fat, when worst case scenario, good butter is $5-6/lb.